Beijing style crispy duck recipe

Ingredients (nutrition)

• 1 tbsp peppercorns
• 2 tbsp sea salt
• 1 duck
• 6 sliced ginger
• 1 stalk sliced spring onion
• 1 tbsp Chinese wine (Shaoxing)
• 1 1/2 tsp thick soy sauce
• peanut oil for deep frying

Preparation (instructions)

1. Stir fry peppercorn and salt in a dry wok until fragrant and rub on duck internally and externally.
2. Cover with cling film and chill in refrigerator for at least 10 hours.
3. Remove from fridge and wash away peppercorn.
4. Add in ginger, spring onion and Chinese wine in a steaming plate and heat work with 1 1/2 l water.
5. Bring to boil and steam duck for 1 1/2 hours, covered.
6. Remove from heat, allow to cool and rub with thick soy sauce.
7. Deep fry duck in hot oil until golden brown.
8. Thinly slice duck and serve immediately.

Servings: 4

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